Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup bread crumbs (optional)
- Olive oil for baking
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, cook the sweet potatoes and red lentils together in boiling water until soft, about 15-20 minutes. Drain and let cool.
- In a bowl, mash the sweet potatoes and lentils together.
- Stir in onion, garlic, cumin, paprika, salt, and pepper. If the mixture is too wet, add bread crumbs to bind.
- Shape into patties and place on a baking sheet.
- Brush with olive oil and bake for 25-30 minutes, flipping halfway, until golden and crispy.
- Serve with your favorite dipping sauce.
Notes
For a crispier crust, broil for the last 2 minutes while watching closely. Store cooked patties in the refrigerator for up to three days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg